Lamingtons

why?

I lived and love Australia. For four years while pursuing my degree, I called Brisbane home. The selection of bread and quality must claim responsibility for the extra weight I piled on. There's this particular chain of bakery that I would go to for my daily stash and would be easily tempted to grab some Lamingtons and Apple turnovers for "snacks". I had some left over coconut from making onde onde and flipping through one of my cookbooks, I was elated to find a recipe for Lamingtons and decided the deed must be done!

success?

Too good! the recipe was for Mocha Lamingtons, but I am not a fan of coffee, so I made some adjustments.

Adapted from Bake it by Murdoch Books

Ingredients

125g unsalted butter, chopped and softened

230g caster sugar

1/2 tsp vanilla extract

2 eggs

250g self-raising flour

250ml milk

2 tsp cocoa powdered, dissolved in 2 tsp boiling water

icing:

350g of good quality dark chocolated, melted with some chocolate milk

150g of freshly grated coconut and steamed with pandan leaves and a tsp of salt

Preheat the oven to 180 degrees cel. Lightly grease the base of a 23cm square tin and lin the base with baking paper.

Cream the butter, sugar and vanilla until pale and fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir the flour into the butter mixture alternately with the milk until combined and smooth. Mix in the cocoa mixture.

Bake for 30-35 minutes or until skwer inserted into the centre f the cake comes out clean. Cool in the tin for 5 minutes before turning out onto a wire rack to cool. Cut into 25 squares.

Using 2 spoons to hold the cake, dip the cake squares into the melted chocolate to cover. Roll the cake in the coconut to cover and place on a wire rack.

failure?

Made too few :)